How to Make Lemon Chicken with Pasta

Penne pasta has a long, tubular shape.

Balance the richness of a cream sauce with the tang of lemon in a chicken pasta dish that cooks in one pan. The lemon appears through fresh lemon juice and a store-bought seasoning blend of lemon pepper. Boneless, skinless chicken breasts cook quickly and are easy to portion out at the meal. Save more time by cooking the box of penne pasta according to package directions the night before and reheat it as the chicken finishes.

Things You'll Need

• 1/2 cup flour
• 1 tsp. lemon pepper
• 1 lb. boneless skinless chicken tenders
• 1/4 cup butter
• 2 tsp. garlic powder
• 2 tbsp. lemon juice
• 1/2 cup heavy cream
• 8 oz. penne pasta, cooked

Instructions

1. Pour 1/2 cup flour into a medium bowl. Stir in 1 tsp. lemon pepper until well combined. Dip each piece of a 1 lb. package of boneless skinless chicken tenders into the flour, turning and pressing to coat.

2. Melt 1/4 cup butter in a saucepan over medium high heat. Stir in 2 tsp. garlic powder and 2 tbsp. lemon juice. Add flour-coated chicken into the pan and cook for five minutes, stirring the chicken, until the meat is no longer pink at the center.

3. Pour 1/2 cup of heavy cream into the pan. Reduce the heat to low and cook five to 10 minutes, until the sauce is heated through. Serve spooned over cooked penne pasta.

References

• Publix: Apron's Recipe -- Lemon Chicken Pasta with Asparagus Tips
• The Pioneer Woman Cooks; Grilled Chicken with Lemon Basil Pasta; Ree Drummond; July 2010